Confetti Salad

1 Confetti salad Collage

I love a good salad and this one is one of those. It’s nutritious, pretty and tastes fantastic. It’s also easy to make and is around 230 calories for a two cups portion.

I’m on a cabbage kick because of it’s excellent source of vitamin K, C, B6, B1, folate, manganese, dietary fiber and potassium. It’s also gentle on tummies with ulcers.  I have found this to be true in my case with my stomach ulcers and Colitis.

I make a really big salad for my family but you can make it as big or small as you need.

Another benefit of using cabbage instead of lettuce is once you put your dressing on, you can eat it the next day for lunch because it won’t be soggy! It’s still crunchy. LOVE that!

(Calories calculated on the MyFitnessPal app)

In case you were wondering, yes, I too have seen salads with similar ingredients called “rainbow salad” but this one is a new take because it doesn’t include lettuce and the vegetables are small.

All you need is:

  • White and red cabbage ( all vegetables organic if possible)
  • Broccoli
  • Spinach
  • Carrots
  • Extra Virgin Olive Oil
  • Balsamic Vinegar
  • Garlic Salt
  • Sliced Almonds

Make sure that everything is cut small.

Slice your cabbage in thin strips, then chop.

After peeling your carrots, use the peeler to peel one inch pieces of carrots.

Cut or tear your spinach in small pieces. Cut your broccoli in small chunks. You get the idea. Keep everything small.

It’s easier to eat, and makes for a fun confetti look!

Coat salad with olive oil. You don’t need a lot, just toss well to make sure your salad is evenly coated first is key.

Next, pour in your balsamic vinegar –  carefully not adding too much. You don’t want this salad to be overpowered with vinegar, just enhanced by it. Toss again.

Shake in the garlic salt. A little goes a long way. Taste it to your liking, making sure to toss between shakes.

As you can see, tossing in between adding your flavoring is important. 

Once your salad is evenly coated and tossed, add your sliced almonds to the top as a garnish. You can do this to the serving bowl or add this sweet touch to each individual salad bowl, depending on your presentation.


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